Egg Salad with Kalamata (or Green) Olives

Eggs in Instant Pot

I started using an Instant Pot a couple of years ago. My food blog idol (Sarah Cook) gave me the courage to try it!

I LOVE IT. I’ve never had any accidents with it because I NEVER fill past the maximum fill line. The only problem I have, if you want to call it one, is that the seals wore out after about six months. It’s an easy fix. I found replacements on Amazon and I’ve bought two packs of these replacement seals. I like to have one on standby! I haven’t tried desserts yet in my Instant Pot, but my seals tend to smell like garlic and onion.

I mixed chopped “boiled” eggs in a bowl with 2 tbsp of Kraft Olive Oil Mayonnaise, 20 chopped Kalamata olives, and 1 tbsp of olive oil. I prefer green olives, but I used what I had and it was perfectly salty and very good. I have to admit, the eggs do seem to peel easier when cooked in the IP.



Kalamata Egg Salad for lunch

Easy Olivey Egg Salad with Kalamatas

If you grew up on egg salad with diced pickles, and you are an olive lover like me, you will love this egg salad with Kalamata's instead of pickles! It's so easy! All you have to do is mix up chopped boiled eggs with some olives, olive oil and mayo and you're DONE!
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Prep Time 5 mins
If you need to boil you eggs, allow for more time 25 mins
Total Time 30 mins
Course Appetizer, lunch, Main Course, Salad, Side Dish, Snack
Cuisine American, Mediterranean
Servings 4
Calories 154 kcal

Ingredients
  

  • 6 eggs
  • 2 tbsp Kraft mayonnaise with olive oil
  • ¼ cup kalamata olives about ¼ cup pitted, sliced/chopped.
  • 1 tbsp olive oil

Instructions
 

Prepare your eggs

  • Boil your eggs with your preferred method. For Instant Pot boiled eggs, add a cup of water to your Instant Pot and place your eggs inside on the trivet or egg racks If you have them.
    Eggs in Instant Pot
  • Close the lid and set the valve to seal. Set the Instant Pot to HIGH PRESSURE for five minutes. Make sure it says HIGH pressure. Follow the directions that came with your IP.
  • When it beeps to notify that five minutes of pressure cooking is done, set a timer for 5 more minutes, let them sit and naturally depressurize.
  • After five minutes of natural pressure release, do a quick release. As always, be careful and follow your IP instructions for safety!
  • Carefully remove the eggs and put in cold water to cool down before peeling.

Prepare the easy olivey egg salad

  • Chop or dice your peeled, boiled eggs and place them in a medium bowl.
  • Add ¼ cup chopped or sliced olives. Kalamata olives are excellent, and green pimento stuffed olives are also fantastic!
  • Add 2 tbsp Kraft Mayo Reduced Fat Mayonnaise with Olive Oil. You could use Greek yogurt instead, or regular mayo.
  • Add 1 tbsp extra virgin olive oil.
  • Stir all the ingredients together and add salt, pepper, or a dash of extra olive brine to taste.
    Kalamata Egg Salad for lunch

Notes

*As an Amazon Associate, I earn from qualifying purchases, at no additional cost to you.
  • Some people use Miricle Whip. I don’t recommend it with this recipe.

Nutrition

Calories: 154kcalCarbohydrates: 1gProtein: 8gFat: 13gSaturated Fat: 3gCholesterol: 247mgSodium: 277mgPotassium: 91mgFiber: 1gSugar: 1gVitamin A: 390IUCalcium: 41mgIron: 1mg
Keyword briney, egg salad, eggs, green olives, kalamatas, lite mayo, olives, olivey
Tried this recipe?Let us know how it was!

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